Grain and Oil Science and Technology

Aims & Scope

Grain & Oil Science and Technology (GOST) is a peer-reviewed Open Access (OA) journal and upon acceptance all articles are permanently and freely available on ScienceDirect.

GOST publishes innovative papers in the fields of grain engineering (processing and storage of staple food grain and cereals), food science and engineering (food chemistry, biochemistry, microbiology, nutrition, food safety), oil science and engineering (processing and storage of oils and fats, oil chemistry for food use).

Contributions written in English in the form of critical reviews, research papers, short communications, short reviews are welcomed.

The main topics of interest include: -Grain and oil processing theory and technology- Grain and oil storage technology and quality detection- Food safety detection and quality control- High-value utilization of grain and oil resources- Stored grain pest control technology and application- Quality and function evaluation of grain and oil products- Flour product processing theory and novel technology- Research on food bioactivity and bioactive compositions- Comprehensive utilization of grain and oil by-products- Other special researches related to grains and oils

Metrics & Ranking

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, Chemical Engineering and Immunology and Microbiology, designed to support cutting-edge academic discovery.

Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Copyright url
• Plagiarism url
• Preservation url
• Apc url
• License

Plagiarism Policy

This journal follows a plagiarism policy. All submitted manuscripts are screened using reliable plagiarism detection software to ensure originality and academic integrity. Authors are responsible for proper citation and acknowledgment of all sources, and any form of plagiarism, including self-plagiarism, will not be tolerated.

For more details, please refer to our official: Plagiarism Policy.

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences, Chemical Engineering and Immunology and Microbiology, ensuring accessibility and quality in research dissemination.

This journal does not charge a mandatory Article Processing Charge (APC). However, optional open access publication may incur fees based on the publisher’s policies.

Explore journals without APCs for alternative publishing options.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Review on Volatile Flavor Components of Roasted Oilseeds and Their Products

  Citation: 46

  Authors: LI, HOU

• Antifatigue, Antioxidant and Immunoregulatory Effects of Peptides Hydrolyzed from Manchurian Walnut (Juglans mandshurica Maxim.) on Mice

  Citation: 20

  Authors: Li, Dayong, Lingyu, Chunlei, Ji, Wei, Weihong, Jingsheng

• Changes in Physicochemical, Cooking and Sensory Characteristics of Rice Shifted from Low-temperature Storage

  Citation: 16

  Authors: Yanxia, Xianqing, Yurong

• Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

  Citation: 16

  Authors: CUI, TIAN, TIAN, WANG, GAO

• Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

  Citation: 15

  Authors: CHEN, WANG, JIA, ZHANG

• Rapid and Non-destructive Prediction of Protein Content in Peanut Varieties Using Near-infrared Hyperspectral Imaging Method

  Citation: 14

  Authors: Yijie, Junhu

• Comparison of the Physicochemical Characteristics of Pinus koraiensis L. Nut Oils from Different Extraction Technologies

  Citation: 13

  Authors: HOU, LI, QIU

• Correlation of Gluten Molecular Conformation with Dough Viscoelastic Properties during Storage

  Citation: 11

  Authors: Feng, Shuaibing, Yijun, Jinshui

• Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna® or Inulin as a Sugar Replacer

  Citation: 9

  Authors: GAO, HAN, GUO, ZENG, MASON, BRENNAN, BRENNAN

• Preparation of DHA- and EPA-enriched Glycerides by Enzymatic Interesterification Using Tuna Oil and Capric Acid

  Citation: 9

  Authors: LIANG, WANG, ZHU, ZHANG, YANG